Directions: Line a 8x4 inch metal or glass loaf pan with plastic wrap, leaving a few inches hanging over the sides.

In a medium bowl, combine the yogurt, sugar, lemon zest, lemon juice and salt and whisk until smooth. Transfer to an ice cream maker and freeze according to manufacturer's instructions: the yogurt should be frozen but spreadable.

Meanwhile, in a food processor, combine the mangoes, honey and heavy cream, puree until smooth. Transfer half of the mango puree to a bowl and refrigerate.

Working quickly, spread one third of the frozen yogurtin the prepared loaf pan in a 1/2 inch thick layer. Gently spread half of the unrefrigerated mango puree on top and scatter some of the blueberries and pistachios; gently push them into the mango puree. Repeat with another layer of yogurt, mango puree and fruit and nuts. Spread the remaining yogurt on top, cover and freeze for at least 8 hours or up to 5 days.

Carefully, unmold terrine onto a platter and cut into 1/2 inch thick slices. Rinse knife off with warm water and dry it between cuts. Serve with chilled mango puree.

*Recipe adapted from the August, 2013 issue of Food and Wine, photo by John Kernick

Directions: Coat 9x13 inch baking pan with olive oil cooking spray (mine never stick and I skip this step). Use a smaller pan if you want thicker treats! In a large pot heat olive oil on medium heat. Add marshmallows and stir until melted. Remove from heat and add extract(s) or butter. Fold in cereal and stir to combine. Pour into prepared baking dish and press evenly throughout dish.

Directions: Preheat oven to 350 and toast almonds for 5 minutes. -In a food processor, mix sugar and the olive oil. Add 3 eggs. Use half of the 4th egg in the mix and the other for the glaze later. -Combine flour, baking powder, and salt in mixing bowl. Whisk to mix. -Gradually add flour at a low speed in the food processor; add orange extract and zest. Mix at higher speed for 1 minute. Let sit 15 minutes. -While waiting, flour the almonds while they are warm. -Grease thin cookie sheet with olive oil or butter. -Form the mixture into a roll, place on cutting board and kneading the almonds. Use flour if it sticks to the board. -Divide dough into 8 parts and form dough into rolls. Place rolls on greased cookie sheet, a few inches apart to allow for spreading when cooking. Flatten each slightly and brush with egg. -Bake at 350 for 20 - 25 minutes or until golden brown. Remove from oven and let cool slightly. Put roll on cutting board and slice into 1/2" diagonal slices. -Place slices back on sheet and bake another 5 minutes.

Directions:In a large bowl stir together sugar,strawberry balsamic vinegar and vanilla until sugar dissolves. Stir in strawberries and let sit 1 hour. Toast sliced bread and let it cool. Top with ricotta, strawberries and basil. Drizzle with sauce!!

Directions:Melt chocolate and cream in a double boiler over hot heat (not boiling or simmering). Transfer melted chocolate to small bowl and add balsamic vinegar. Cool in refrigerator for an hour and then let sit at room temp for 2 hours or until moldable. Form into small (cherry size) balls and coat in cocoa powder. Refrigerate in airtight container until ready to serve.